RESUMEN
OBJECTIVE: To improve the quality standard of stewed Rhizoma Polygonati with yellow wine. METHODS: On the basis of Chinese Pharmacopoeia 2010, some items were added, which included assay of reducing sugars, water-soluble extracts, acid insoluble ash content and 5-hydroxymethylfurfural. RESULTS: Reducing sugars was no less than 34.0%, water-soluble extracts no less than 19.0%, acid insoluble ash content no more than 0.2%, 5-hydroxymethylfurfural no more than 0.02%. CONCLUSION: The quality standard of stewed Rhizoma Polygonati with yellow wine is improved on the basis of Chinese Pharmacopoeia.
Asunto(s)
Carbohidratos/análisis , Medicamentos Herbarios Chinos/análisis , Medicamentos Herbarios Chinos/normas , Furaldehído/análogos & derivados , Polygonatum/química , Vino , Carbohidratos/química , Cromatografía Líquida de Alta Presión , Medicamentos Herbarios Chinos/química , Furaldehído/análisis , Oxidación-Reducción , Plantas Medicinales/química , Control de Calidad , Rizoma/química , Solubilidad , AguaRESUMEN
OBJECTIVE: To explore the best enzyme and optimal conditions for extracting Hypericin from Hypericum perforatum. METHODS: Chose the best enzyme from Pectinase, Xylanase, Glucanase, beta-Glucanase and Enzyme (SPE-007A). The effeet of solid-liquid ratio enzyme dosage, PH, temperature and the extraction time were investigated by L9 (3(4)) orthogonal design using extraction rate and the content of Hypericin as assessment index. RESULTS: The best enzyme was Pectinase and the optimum extraction process was as follows: PH 4.6, enzyme dosage 1.5%, temperature 50 degrees C, extraction time 5 h, liquid-solid ratio 15 times. CONCLUSION: This method is efficient and stable. It could be used in the future research of Hypericum perforatum.